Backsweetening process

[analog_kidd]

I am getting ready to backsweeten and bottle a batch of Apple I started a few months ago. Its been clearing in a 1 gallon carboy that is topped up to just below the bung. My question is how do most folks add the sugar? There is not enough room in the bottle to add the sugar, so do I transfer it all over to a bucket, or do I just remove enough of the wine from the carboy to allow the sugar some room?

I would think transferring to a bucket would allow for oxygen to get to the wine, but removing some wine seems like i may end up with a short bottle.

 

[btom2004]

Well you would simple remove say a cup or so of the wine, use that to mix the sugar in and then pour it back in and mix it up.

 

[BobF]

For a 1g batch I would remove 2 cups. Reserve one cup and mix the sugar with the other. Add the wine/sugar mix back to the carboy and top up with the reserved cup. Drink whatever is left after topping up.